Chopped Salad with Zesty Lime-Dijon Dressing
I concocted this salad after falling in love with chopped salad at Ruth’s Chris, but wanted to make something faster and healthier. Disclaimer: my salad does not resemble the Ruth’s Chris version at all – the ingredients are totally different. Click here if you want a replica of the Ruth’s Chris chopped salad.
Chopped Salad
½ bag of pre-washed romaine-mix salad, chopped roughly
2 tablespoons red onions sliced paper-thin and chopped
½ apple, cored and chopped (leave skin on for color)
½ cup chopped carrots –OR—1 chopped bell pepper (red, orange, yellow or green)
¼ cup finely grated Parmesan cheese
Toss all ingredients with dressing below. Serves 2.
Zesty Lime-Dijon Dressing
3 tablespoons Extra Virgin Olive Oil
Juice of ½ lime
1 teaspoon Dijon mustard
1 teaspoon honey
½ clove of garlic, minced
Freshly ground sea salt and pepper to taste
Whisk ingredients together in a small bowl. Add more EVOO or lime juice to your taste.
Notes: For presentation, salad can be packed into a ramekin and turned over on the plate to keep it in a neatly contained shape. The optional garnish used here is thinly sliced baby carrots in a fan shape and a lime round. In the dressing lemon juice is also good in place of the lime, depending on which flavor you’re looking for.
